Baking with Sammy! -The Chemistry of Eggs pt 1

Baking with Sammy! -The Chemistry of Eggs pt 1

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  • Oh, hi there. It's such a pleasure to have you here with me again. This week I have a very special friend coming to visit me.
  • My best friend, Caitlyn  and her mother,Tara are coming to dinner. Now Tara has very special dietary needs. She is allergic to many foods including eggs.
  • Eggs are an important ingredient in many different foods. This can be challenging especially when baking.
  • Now, Caitlyn's favorite desert is chocolate chip cookies. This usually requires eggs making it unsafe for Tara to eat. Can you imagine never being able to eat chocolate chip cookies again!! I know I can't.
  • Luckily, I'm studying chemistry at school and I know from Grandma, that eggs serve to level, bind, and moisten when used in baking.
  • Egg yolks contain a substance called lecithin. Lecithin is a fatty substance that has hydrophilic and hydrophobic properties allowing oil and water to combine together. This gives baked goods a richness and moistness. It also acts as an emulsifier, or thickening agent.
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